Cooking a Good Everything Else - Page 405 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

If I had BTC as a relative and he was always making stuff like the cheesecake above I’d be dead.

Also never a fan of Friendly’s but really like Carvel ice cream. I mean we’ve got better soft serve custard back home but Carvel is nice.

Quote

04-09-2018 , 09:32 PM

#10102

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Carvel flying saucers were great.

Quote

04-09-2018 , 09:37 PM

#10103

brrrrr

Pooh-Bah

Join Date: Dec 2009 Posts: 4,371

btc making a picture-perfect cheesecake is among the most predictable results in human history

Quote

04-09-2018 , 09:40 PM

#10104

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,224

Quote:

Originally Posted by amoeba

If you have a mandoline

damn, that was a good recipe, here's my attempt:

PS..that guys channel and website is awesome, thx for turning us on to that guy Amoeba

Website: http://www.byrontalbott.com

Quote

04-09-2018 , 09:42 PM

#10105

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,224

Quote:

Originally Posted by brrrrr

I'm in Addison. Never heard of LFH. I think I'm already on record with Ida Claire being among my favorites. I'm moving back home to Knoxville at the end of the month so honestly haven't been paying much attention to Dallas stuff lately. It's sad to say goodbye but I'm excited for everything the future holds. It's a shame we didn't ever get to meet up.

Yes it is, let me know if you ever pass back through Dallas, hopefully in a couple of years, I'll have the container park opened with some good young chefs doing their thing

Quote

04-09-2018 , 09:43 PM

#10106

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,224

Quote:

Originally Posted by Da_Nit

BTC looking to use up excess matzah? Here’s an option. Made with smoked salmon and whitefish.

Dayum that looks good, I love cured salmon

Quote

04-09-2018 , 09:55 PM

#10107

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,394

Quote:

Originally Posted by yimyammer

Dayum that looks good, I love cured salmon

Likely the easiest thing to prepare ITT.

Quote

04-09-2018 , 10:17 PM

#10108

IRAZERIVER

adept

Join Date: Jun 2012 Posts: 1,098

It's cold AF here still, but it's April so... #BBQseason

Chicken wings seared over high heat for 2-3 min then finished over indirect for 30 mins. Also threw some Hickory on the coals after searing.

Ribs look a little sloppy, but that's only because the meat was so tender I had a few issues during the saucing + taking them off the grill. They were delicious although I think I would pull them about 15-30 min earlier next time. Cooked over indirect heat for 3 hours again putting hickory on the coals for the first hour or so.

Last edited by IRAZERIVER; 04-09-2018 at 10:24 PM.

Quote

04-09-2018 , 10:18 PM

#10109

amoeba

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 20,431

Nice job El D, Da_nit, btc, and YimYammer.

I have been lazy recently. Havent really made anything presentable in a while.

Quote

04-09-2018 , 10:23 PM

#10110

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,198

Friendly's was great way back in Ye Olden Tymes when it was this weird regional chain of diner/ice cream joints. You could get greasy spoon fare in the AM, and a triple scoop of pistachio on a waffle cone in the PM. They lost their way in the mid-80's when they decided to become a sit-down family restaurant and it's been downhill ever since. I doubt it will exist at all much longer.

Quote

04-09-2018 , 10:42 PM

#10111

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,224

Quote:

Originally Posted by btc

Da_Nit, that looks gorgeous. I also remember Friendly's from my youth. Early bird lunch with grandparents was good times. Friendly's fribble > Carvel shake

Big, Never been to Freddy's but that looks like a solid basket. Very generous with the fries and I like the cut of that pickle

. Onion might be a bit thick for my taste though, only rings should be that wide imo.

Made a cheesecake with maple pretzel/matzah crust and chocolate swirl.

**Snipped pics***

Damn, man. I cant get over the quality stuff you pump out on a daily basis.

What's your back story? You have spent a lot of time in the kitchen or are some cooking savant because you have a deft touch that comes across as effortless in the work you post

nice job.....again

Quote

04-09-2018 , 11:04 PM

#10112

Rexx14

Carpal \'Tunnel

Join Date: Mar 2013 Posts: 7,215

Yim,

Do you think that sriracha sauce recipe you posted in the gardening thread would lend itself to habaneros? I can take a reasonable amount of heat.

Quote

04-09-2018 , 11:07 PM

#10113

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,224

Quote:

Originally Posted by Rexx14

Yim,

Do you think that sriracha sauce recipe you posted in the gardening thread would lend itself to habaneros? I can take a reasonable amount of heat.

I dont see why not, seems like it would taste similar but just be much hotter and maybe a different color, go for it and let us know how it turns out.

G/L!

Quote

04-10-2018 , 11:06 AM

#10114

nuggetz87

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 15,728

Quote:

Originally Posted by yimyammer

damn, that was a good recipe, here's my attempt:

PS..that guys channel and website is awesome, thx for turning us on to that guy Amoeba

Website: http://www.byrontalbott.com

beautiful - I want those potatoes. maybe time to invest in a mandoline.

Quote

04-10-2018 , 12:46 PM

#10115

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Quote:

Originally Posted by yimyammer

Thanks yim...

That steak + potatoes is restaurant grade, looks delicious. What's the steak perched on?

Quote

04-10-2018 , 03:58 PM

#10116

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,224

Quote:

Originally Posted by btc

Thanks yim...

That steak + potatoes is restaurant grade, looks delicious. What's the steak perched on?

The steak is on top of a smear of horseradish sauce**

** sour cream, horseradish***, salt and cracked pepper to taste

*** I make my own horseradish puree vs buying pre-made by buying the horseradish root, shaving the exterior and dice. Then throw in my food processor with water, salt and champagne vinegar to taste and until it gets to the creamy consistency I like.

Still no back story amigo, what gives?

I'm having flashbacks to this Friends episode pondering your cooking background:

Quote

04-10-2018 , 04:02 PM

#10117

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,578

yim,

Did that dinner pay...dividends?

Quote

04-10-2018 , 04:22 PM

#10118

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,224

only for my belly, the girlfriend is quasi-vegetarian

Quote

04-10-2018 , 04:39 PM

#10119

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

yim, thought that was rhetorical. No secrets or tricks just old fashioned practice. Cooking or baking is kinda like learning to swing a golf club correctly, its awkward af until it becomes second nature.

You got me on the horseradish sauce, I buy Gold's red.

Quote

04-10-2018 , 06:29 PM

#10120

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,224

Just messing with you amigo, all your years in the kitchen has paid off big time, keep it coming!

I'll try Golds red, I cant say there is anything astonishingly different with fresh made from the root other than the fumes will knock your ass out